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Mom's Potato Soup Recipe

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This recipe for Mom's Potato Soup is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. Russet/Idaho Potatoes
1 large Spanish Onion, chopped
left over Ham + Bone (if you have it)
Milk
1 Tbsp. Salt (+ more to taste)
Pepper (to taste)
2 tsp. Dill Weed
2 sticks Butter
Chives or Parsley (if you have it)

Directions:
Directions:
Peel and cut up potatoes in equal chunks. Cover with water in large pot. Bring to a boil. Add salt (about 1 tablespoon). Cover and cook until tender. Drain and mash like you would for mashed potatoes. Add the butter along with salt and pepper to taste.

In another large pot, put the onion and ham bone in water and bring to a boil. Reduce the heat and simmer for about 1/2 hour. Add the pieces of ham that you have. After about 15 minutes, add the dill weed, parsley or chives. Remove the bone, and drain the stock through a strainer into a pot, so you can save the stock.

Add the ham to the potatoes. Add 2 cups of the ham stock juice to the potatoes and mix. This is where you have to use your judgment on how much milk to add. Add a cup at a time until it's creamy. Add more salt and pepper to taste. I usually save the rest of the ham stock because usually the soup gets thick after it's cooled. You can add a little more stock or milk as desired.

 

 

 

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